Add some spicy Asian fusion to your classic carbonara

Carbonara is a classic Italian pasta dish featuring eggs, cheese and bacon. Thanh Pham from Makita Kitchen & Bar has thrown in an unexpected twist: chili peppers.

This dish combines an Italian favourite with bold Japanese flavours

Thanh Pham's udon carbonara throws an Asian fusion twist into a classic Italian dish. (Submitted)

Carbonara is a classic Italian pasta dish featuring eggs, cheese and bacon. Thanh Pham from Makita Kitchen & Bar has thrown in an unexpected twist: chili peppers. 

Her udon carbonara is made with special wheat noodles from Japan and is garnished with a special spice blend to add some heat. 

Pham specializes in fusing Asian ingredients with classic Western dishes. Since pasta is one of her Italian sous chef's specialties, they collaborated to invent this spicy Japanese carbonara.

Udon carbonara


  • 1 bag of Udon noodles (can be purchased in Ottawa's Chinatown or T&T supermarket) Udon noodles are thick wheat noodles from Japan.
  • 1 egg 2 tbsp of finely chopped red onions
  • 1/4 inch slice of prosciutto chopped into cubes
  • 1 tbsp of grated fresh Parmesan
  • 4 tbsp of chicken stock
  • Thai basil (3 to 4 leaves), Togarashi, a Japanese chili pepper mix (just a sprinkle for colour and heat) for garnish

Cooking directions:

  • Put a pot of water on the stove for your udon. While it's coming to a boil, cut the proscuitto into bit size cubes, finely chopped red onions and pan fry on medium heat until crispy.
  • While the prosciutto is cooking, whisk the egg and Parmesan cheese together in a bowl and set it aside.
  • When the prosciutto looks like it's about half-way done, use 4 tbsp of chicken stock to de-glaze pan and put your udon in the boiling water and cook according to the instructions.
  • When the udon is cooked, drain well and add the hot noodles into pan with the prosciutto along with the egg and cheese mixture and toss.
  • Sprinkle on some Togarashi, Thai basil and enjoy!